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Agu pork simmered with shell ginger, Okinawan rakkyo pickled in miso, mountain udo and river shrimp steeped in genmaicha

Here I use many ingredients from Okinawa, such as Agu pork, shima-rakkyo, and gettō tea. I'm originally from Okinawa Prefecture, and this dish came…

Low-Temperature Simmered Abalone, Melting Sesame Tofu, Seared Sea Bass

As a dish meant to help beat the summer heat, I focused above all on practicality while designing it around the theme of "unconventional cold…

• Serves 1 · ¥2,775

• Cook time 2 hr

Steamed Rice with Simmered Clam, Persimmon Momiji-Age, Duck and Tomato Stew, Pacific Saury Yawata-Maki

For the steamed rice with simmered clam, we quickly simmer clams in a sweet-savory sauce, mix them with steamed glutinous rice and salmon roe, and…

House-made grilled bottarga, house-made smoked beef tongue, roe-bearing sweetfish steamed with sake, and more

For the house-made grilled bottarga: it is steeped for four hours in a mixture of one shō (about 1.8 liters) of shochu with one gō (about 180 ml) of…

Spiny lobster grilled with golden egg yolk, sakura mochi, dimpled lily bulb, saikyo-miso-cured rapeseed blossom, butterbur and potato, mustard-pickled udo, bamboo shoot and sansho-leaf sushi, plum-blossom-cut burdock, bamboo-cut stem lettuce, and broad beans simmered to a vivid green

For the appetizer course, since I have a fondness for tableware, I wanted to make use of this large platter to start with. Today I made the Ise…

Sweetfish grilled with a rice-starch glaze

For the ayu oneba-yaki, we grill the reverse side until crisp.

Kinmedai Sushi, Eel Hakata-Style, Ise Spiny Lobster with Roe Dressing, Fresh-Green Salad

This is the appetizers course. For the splendid alfonsino sushi, the fish is filleted into three, butterflied open, salted, and cured in vinegar…

Raw salmon roe in hishio, whale blubber and pike conger roe in hishio, swordtip squid in koji

This is a sake accompaniment. For the raw sujiko in hishio, the salmon roe skeins are washed in cold water to remove the blood, then steeped in…

Hairy Crab with Egg-Yolk Cream; Nagaimo and Motte-giku in Vinegar; Jellied Fugu; Bottarga; Apple-Salmon Roll

This is the appetizer course. For the hairy crab with egg-yolk cream, I arrange asparagus and hairy crab and pour over a sauce made in the manner of…

Japanese whiting, okyuto, and hama-bofu, edamame-cheese kan, hasu-imo set in soy milk, warm-smoked checkerboard, kabocha castella, chicken and raisin nikogori, bottarga with shallot, styled as marimo

The edamame-cheese kan with shuto (salted fermented fish innards) topping: boil the edamame until nicely colored and remove the skins. Then steam…

Eel and foie gras, whiting deep-fried with new tea

For the eel and foie gras, I clean the foie gras, drop it once into ice water, drain it well, vacuum-pack it with 1.2–1.5% salt, and let it rest…

Salmon roe with grated daikon and sablefish-carrot sandwich, rein-twist sushi, turban shell tossed with chrysanthemum petals, salt-grilled crossbred duck, salt-roasted new-season ginkgo nuts, new-season chestnuts simmered in a savory broth, white melon cut in a ginkgo-leaf motif and kombu-cured, Ishikawa taro steamed in its skin

This is the celebratory course. Meiji Jingu Shrine, Jingu Gaien, and the Meiji Memorial Hall are together known as the "All Jingu." One of the three…

Roe-bearing sweetfish, sweet soy-simmered

Botan shrimp, Yachimata peanuts smoked over sawdust, red Fushimi chili pepper, kabosu citrus shell, crab and chrysanthemum greens blanched and dressed, Tomisato baby taro grilled with fermented bonito innards, roe-bearing mantis shrimp wrapped in wakame, saffron cod roe ginger-soy simmered, maple-red spicy cod roe terrine, pufferfish fin in a sweet-vinegar marinade, baby arrowhead bulb, ginkgo-leaf-shaped sweet potato confection, salted ginkgo nuts

Our guests are mostly somewhat older women visiting on pilgrimage during the day, and business parties such as client entertaining in the evening…

Summer Duck Steamed with Sake

We sear the aigamo duck's skin to medium-rare, then steam it with sake. Into a center cut we tuck mustard and shiraga-negi, fine white scallion…

New burdock root pureed soup

For the pike conger with grated plum sauce: this time I used the tail section of the pike conger that isn't used for the quick-blanched preparation…

Grilled Sea Bream Skin Sandwich

Young sea bass kombu-cured, beltfish vinegar-cured, pen shell kombu-cured, trough shell clam blanch-cured, bigfin reef squid kombu-cured

This is a vegetable-and-fish plate. It lets you enjoy cured fish together with lightly pickled vegetables enlivened with kombu. If the flavor is too…

Squid-ink croquette, purple beans simmered in coffee, coffee cream sandwich, and more

For the squid-ink croquette: I mix squid-ink paste into breadcrumbs to make squid-ink breadcrumbs, mash the delicious, in-season Inca no Mezame…

Snow urui nanban, chocolate vine fruit grilled with sea urchin, monkfish liver and yukina Hakata, winter-solstice stone-wall-style kabocha, beef and potato Murayama-style dumpling

For the appetizer's monkfish liver and yukina hakata: yukina is a local Yonezawa vegetable with a texture similar to napa cabbage, and rather than…

Warm-smoked mallet-shaped roll, rolled dried baby-sardine sheet, sansho-leaf dressed dish, layered black soybeans, monkfish liver egg-yolk-batter fried

For the tatami iwashi yatsuhashi, I spread a thin layer of shrimp fish paste onto the tatami iwashi, a sheet of dried baby sardines, roll it around a…

River trout oil-smoked and steamed, salmon chakin shaped like ground cherries, Kurakake bean and rock tripe steeped in dashi, Shinshu grape dressed in daigo, curved bamboo shoot with plum-shiso dressing

Right now, we're operating in a very tough environment, with a labor shortage, rising food costs, and working-hour constraints, so I'd like to…

• Serves 5 · ¥220

• Cook time 20 min

Manganji pepper stuffed with bottarga and sticky rice

For the Manganji pepper stuffed with bottarga and steamed glutinous rice, delicacies like this also work well as a side dish with a meal, so I mixed…

• ¥140

• Cook time 1 hr

Two Kinds of Garlic Chives and Onogawa Bean Sprouts with Squid-Liver Sauce

For the two kinds of garlic chives and Onogawa bean sprouts with squid-liver sauce, thinning the Japanese common squid liver with the starchy liquid…

• ¥150

• Cook time 1 days